Henry Firth - BOSH!

Macaroni meets guacamole! This dish is as perfect as its name suggests and we think it’s one of the finest pasta salads you will ever taste. It’s great eaten hot or cold, served alongside a BBQ, as a lunchtime salad or with a bit of green salad as a quick main course.

SERVES 4–6.

320g macaroni.

3½ tsp salt.

4 ripe avocados.

2 limes.

2 tbsp olive oil.

½ tsp garlic powder.

½ red onion.

2 fresh red chillies.

12 cherry tomatoes.

20g fresh coriander leaves.

Large saucepan of water on a high heat. Large mixing bowl.

Add the macaroni and 2 teaspoons of the salt to the boiling water and cook until al dente, following the instructions on the packet.

Halve and carefully stone the avocados by tapping the stones firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stones, then scoop the flesh into the mixing bowl. Halve the limes and squeeze the juice into the bowl, catching any pips in your other hand. Add the olive oil, garlic powder and the remaining salt to taste and mash the avocado using the back of a fork. Peel and mince the onion. Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder flavour. Finely chop the tomatoes, chillies and coriander and add to the bowl. Mix all the ingredients together.

Drain the macaroni and tip into the bowl of guacamole, stirring to make sure the pasta is well covered. Serve immediately as a side dish or light lunch, or box it up ready for tomorrow’s lunch.

We’ve mixed up the traditional stuffed potato by putting our filling on the outside in this recipe. The flavours work a treat with a fresh lime crust contrasting really well with a delicious sweet potato. This is one to freestyle with and try different flavour combos. It works great in the oven or cooked on a BBQ.

SERVES 2.

2 large sweet potatoes (about 300g each).

vegetable oil, for greasing.

salad leaves, to serve, optional.

1 x portion Guacamole (shop-bought or see here), to serve, optional.

FOR THE CURRY PASTE.

5cm piece fresh ginger.

3 garlic cloves.

1 fresh red chilli.

1 lime.

8 sun-dried tomatoes, plus 1 tbsp oil from the jar.

30g fresh coriander (leaves and stalks).

40g desiccated coconut.

10g panko breadcrumbs.

1½ tsp salt.

1 tsp garam masala.

1 tsp ground cumin.

2 tsp water.

Preheat oven to 200°C. Food processor. Baking tray. Foil.

Prick the whole sweet potatoes with a fork and put them on a plate. Microwave on high for about 10–15 minutes until quite soft (alternatively put the potatoes in a 220°C oven and bake for 25 minutes, remove them from the oven and reduce the heat to 200°C). Remove and set aside to cool down slightly. Score the skins with a sharp knife.

Peel the ginger by scraping off the skin with a spoon. Peel the garlic. Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer a milder flavour. Cut the lime in half and squeeze the juice into the food processor, catching any pips in your other hand. Put all the rest of the curry paste ingredients into the food processor and whizz to a thick paste.

Cut 2 squares of foil big enough to fully wrap your sweet potatoes in and grease one side with oil. Take half the curry paste and use your hands to encase one of the potatoes with a thick layer of paste. Repeat with the second potato.

Tightly wrap the sweet potatoes in the foil squares, put on the baking tray and bake in the preheated oven for 30 minutes. Take the sweet potatoes out of the oven, remove the foil and serve with a small side salad and a big spoonful of guacamole, if using.

If you’re a fan of sticky, sweet, pan-Asian cuisine you will love this dish (seriously, it’s bangin’!). It’s quick and easy to put together and guaranteed to impress. Serve with freshly cooked rice and chopsticks.

SERVES 2.

240g shiitake mushrooms.

3 tbsp cornflour.

2 tbsp groundnut oil.

2 garlic cloves.

3cm piece fresh ginger.

½ tsp water.

1 tbsp sesame oil.

2 tbsp light brown sugar.

4 tbsp dark soy sauce.

2 tbsp rice wine vinegar.

1 tsp sriracha sauce, or to taste.

1 spring onion, to serve.

250g pre-cooked basmati rice (shop-bought or Perfectly Boiled Rice), to serve.

1 tsp sesame seeds, to serve.

Wok or large frying pan on a high heat.

Thickly slice the mushrooms and put them in a bowl. Sprinkle 2 tablespoons of the cornflour over the top and toss everything together with your hands, making sure the mushrooms are well covered. Pour the groundnut oil into the wok or pan and get it nice and hot. Tip in the mushrooms and fry for 4–6 minutes, until cooked through and slightly crisp on the outside. Transfer the mushrooms to a bowl and set aside.

Peel and finely chop the garlic and ginger. Spoon the remaining 1 tablespoon cornflour into a small dish and mix it together with the water. Wipe out the wok with kitchen paper and put it back on a low heat. Pour in the sesame oil. Add the chopped garlic and ginger and cook until you release the aromas and they’re bubbling in the oil, about 1 minute. Sprinkle over the sugar and stir until caramelised, about 2 minutes more. Increase the heat slightly and pour in the cornflour mix, soy sauce and rice wine vinegar, then stir for another minute until the sauce has thickened slightly. Add the sriracha and stir it into the sauce. Tip the cooked mushrooms back into the pan and stir to warm through and completely cover in the sauce, a further 1–2 minutes.

Finely slice the spring onion. Serve the chewy mushrooms over hot basmati rice, garnished with the sliced spring onion and sprinkled with sesame seeds.

This is a quick-to-prepare, warming hug-in-a-bowl kind of dish that’s good for impressing your guests when time is against you! Feel free to up the chilli if you like a bit of a kick. This banging chilli is served inside a cool cone dish.

SERVES 3–6.

3–6 medium flour tortillas.

1 fresh red chilli.

1 red onion.

2 garlic cloves.

2 red peppers.

20g fresh coriander.

12 cherry tomatoes.

2 tbsp olive oil.

1 tsp paprika.

½ tsp ground cumin.

1 x 400g tin kidney beans.

1 x 400g tin black beans.

700g passata.

500g pre-cooked rice (shop-bought or Perfectly Boiled Rice).

50g dairy-free cheese, optional.

1 lime.

Preheat oven to 180°C. Muffin or cupcake tray. Lidded casserole or saucepan on a medium heat.

Turn the muffin or cupcake tray upside down and place 3 tortillas in the gaps between the cups, making 3 bowl shapes. Press each tortilla down firmly to get a flat bottom, to ensure the bowls will stand up. Place the tray in the oven and bake for 7–10 minutes until lightly browned and firm. Take out of the oven and leave to cool and harden on the tray. If you are cooking for more than 3 people, repeat this step with more tortillas.